Legume Pasta Salad
  • 1 8 oz box gluten-free chickpea or lentil penne or fusilli pasta
  • 1/2cup frozen corn
  • 1/2cup frozen peas
  • 1 red pepper, finely chopped
  • Juice from 1 lemon
  • 1/4cup extra-virgin olive oil
  • 1/4cup grated Parmesan, or nutritional yeast for dairy free
  • 1/4cup sunflower seeds
  • 2Tbsp fresh chopped basil
  • Microgreens for garnish (optional)
  1. Cook pasta according to package directions until al dente. Drain and rinse with cold water immediately. Place in large salad bowl and set aside.
  2. Place frozen corn and peas in bowl. Boil some water in a kettle and pour over frozen corn and peas to thaw. Drain water from corn and peas and mix them into pasta along with red pepper. Toss with lemon juice, extra-virgin olive oil, and Parmesan or nutritional yeast. Top with sunflower seeds, fresh basil, and microgreens if using.
Recipe Notes

Per serving: 457 calories; 21 g protein; 22 g total fat (4 g sat. fat); 47 g total carbohydrates (5 g sugars, 10 g fiber); 118 mg sodium